Shakshuka is a North African dish showing a similar growth pattern as two other items that hail from this region, chermoula and harissa sauces. Increasing 6.3% on menus over the last year, according to Technomic’s MenuMonitor, shakshuka is made with ingredients that are commonly stocked in U.S. kitchens and familiar to an American audience. The global morning grub traditionally features eggs cooked in a thick, spicy sauce of tomatoes, peppers, onions, garlic and seasonings, although some U.S. operators are now adding their own interpretations to this offering.
The dish directly appeals to the more than half of millennials (51%) and two in five Gen Zers (43%) who want to see more ethnic items served at breakfast, according to Technomic’s Breakfast Consumer Trend Report. Plus, its moderate heat level appeals to over three-quarters of consumers (78%), according to Technomic’s Flavor Consumer Trend Report.
Recently, several emerging chains rolled out their own versions of shakshuka. Here’s a few:
- Argo Tea's Roasted Tomato & Ham Shakshuka with Swiss cheese, spinach, croissant pieces and pebre salsa; and Red Pepper & Feta Shakshuka with spinach, croissant pieces and a drizzle of pesto
- Wildflower Bread Company’s shakshuka bowl with eggs served over tomatoes, peppers, onions, feta, spices and cilantro
- Snap Kitchen's shakshuka vegetables in tomato sauce topped with an over-easy egg
Independents are also debuting shakshukas with twists to the classic recipe. Some adaptations include:
- Nanoosh’s Taverna Tuna Sandwich, a traditional sandwich with a shakshuka-inspired spread (New York City)
- V Street’s Piri Piri Tofu “Shakshouka” with zhoug avocado toast, long hots and spiced tomato stew, a deconstructed vegan version (Philadelphia)
- Jack’s Wife Freda’s Green Shakshuka featuring the standard recipe of two baked eggs in a tomato sauce—but Latin additions of tomatillos, green peppers and cilantro turn the standard red sauce green for an atypical pop of color (New York City)
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